AUBERGINE AND HONEY TART
The Aubergine: A Versatile Delight
Aubergine, or eggplant as it’s known in some parts of the world, is a vegetable that has been enjoyed for centuries. Its versatility makes it a basic in many cuisines worldwide. While it is commonly used in Ratatouille (especially in my country), there are numerous other dishes that can be made with this beautiful vegetable.
A Brief History
Aubergine was originally native to India, where it was first cultivated over 1,500 years ago. From there, it made its way to China and then to the Middle East, eventually reaching Europe in the 16th century. In France, it was initially grown as an ornamental plant until its culinary potential was discovered. Today, aubergine is a popular ingredient in many Mediterranean and Middle Eastern dishes.
The Versatility of Aubergine
There are many ways to prepare aubergine, each with its own unique profile. During the summertime, you may enjoy my “caviar d’aubergine,” or my Baba ganoush, which is made by roasting aubergine and mixing it with garlic, tahini, and lemon juice. It is perfect as a dip for pita bread or as a spread on sandwiches.
Another delicious way to prepare aubergine is by stuffing it with a mixture of vegetables and meat, called an “aubergine farcie.” Children adore it. It is a hearty and satisfying meal that’s perfect for colder weather.
Aubergine in Tarte
One of the other ways to prepare aubergine, is by incorporating it into a tart like the one I propose to you today. This pie is a delightful combination of savoury and sweet hints that is easy to make and perfect for any occasion. I had the pleasure of trying this tart at a friend’s house, and it was a hit. However, I decided to add my own twist to the recipe by adding honey.
The Addition of Honey
For me, it adds a touch of sweetness that complements the savoury flavors of the other ingredients. Honey has been used in cooking for centuries and has many health benefits. Not only is it a natural sweetener, but it also has antibacterial properties, making it a great addition to any dish.
Discover the Elegance and Complexity of Crozes-Hermitage Red Wine
To complement my aubergine with honey tart, I recommend pairing it with a Crozes-Hermitage (Red) from the Rhone Valley.
Nestled in the northern Rhône valley, Crozes-Hermitage is a wine appellation that has gained a reputation for producing some of the best red wines in the Rhône Valley. The region is dominated by Syrah grape varietal, accounting for 90% of the total production. The appellation covers a vast area on the eastern bank of the river, to the north and south of the charming Tain L’Hermitage town.
The Art of Crafting Crozes-Hermitage Red Wine
Crozes-Hermitage is known for its elegance, finesse, and complexity. Crafted with the star Syrah grape varietal, the wine boasts a deep colour, rich fruit flavors, and a spicy finish. The wine’s charming crispness and elegant tannins offer an aromatic expression of black ripen fruits followed by notes of black olive, with some resinous notes. The wine’s taste is bold, juicy, and opens on streaks of blueberry jam and sweetly ripe, fleshy flavors of blueberry preserve and delicious crème de cassis, with licks of char and mesquite that lend a spicy, rugged countenance to flavors.
A Rich History of Winemaking in Crozes-Hermitage
The history of winemaking in Crozes-Hermitage dates to the 1700s, when Larnage, a village in the appellation, began exporting wine. However, it is believed that the Romans were the first to plant vineyards in the area, adding to the long history of winemaking in the region. The terroir of the region, characterized by Rhone River deposits and alluvial soil, has played a significant role in the development of the region’s wine industry.
Crozes-Hermitage vs. Hermitage – A Comparison of Prestige
Crozes-Hermitage is often compared to those of Hermitage, which is a more prestigious appellation located just to the south of Crozes-Hermitage. Despite the comparison, the wines produced in Crozes-Hermitage have their unique identity and reputation, known for their elegance and finesse. Crozes-Hermitage is a great alternative to Hermitage, and its wines offer a unique perspective on the Syrah grape varietal…
AUBERGINE AND HONEY TART
Ingredients
- 2 little aubergines diced
- 150 g onions frozen for me
- 1 garlic clove crushed
- 1 puff pastry
- 2 tbsp mustard
- 1 egg
- 15 cl crème fraiche
- 4 tbsp honey
Instructions
- In a pan, fry the aubergines, garlic and onions in a little bit of olive oil.
- Add the honey and cook for 10 minutes.
- Preheat your oven to 180 °C.
- In a little bowl, whisk the egg with the crème fraiche.
- Butter and line a baking tray and place the puff pastry in.
- Spread the mustard all over the pastry.
- Pour in the aubergines then add the cream mixture.
- Put in the oven for 30 minutes.
Notes
Tarte aux aubergines et au miel
Pour 4-6 personnes
2 petites aubergines coupées en morceaux
150 g d’oignons
1 gousse d’ail écrasée
1 pâte feuilletée
2 c-à-soupe de moutarde
1 œuf
15 cl de crème fraîche
4 c-à-soupe de miel
Dans une poêle, faites revenir les aubergines avec l’oignon, le miel et l’ail pendant 10 minutes.
Préchauffez votre four à 180 °C.
Dans un petit bol, battez l’œuf avec la crème.
Chemisez un moule à tarte et placez-y la pâte feuilletée.
Tartinez la pâte de moutarde.
Déposez la préparation d’aubergines puis la mixture de crème sur la pâte.
Enfournez pendant 30 minutes.
